Blend together 1 lb. lard, 5 cups flour, and  2 tsp. salt with pastry mixer.

Whip up one egg; add 3 Tbsp. brown sugar, and 3 Tbsp. vinegar, 2 cups water and add to first mixture.

Chill thoroughly before using this pie crust. Remains pliable at all times and can be stored in the fridge.

-Juanita Demorest